This dish is so comforting and delicious your baby will be cooing for it on a regular basis. Adding tender chicken breasts to it adds extra protein and the creaminess from the mascarpone adds calcium and extra richness. Parents will love this easy method for risotto too and can dress it up with other ingredients like mushrooms and prosciutto if desired.
Yield- serve: 4
1-quart chicken stock low sodium fat free chicken broth
1 boneless skinless chicken breast, about 8 ounces
2 tablespoons extra-virgin olive oil
1 small shallot, chopped
1 cup Arborio rice
Kosher salt and freshly ground black pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese
1/4 cup mascarpone cheese
- Place chicken stock in a small pot and warm over low heat. Add the chicken breast and simmer until the chicken is cooked through but still moist, about 10 minutes. Remove the chicken from the broth and set aside, reserving the broth.
- Heat the olive oil in a medium sized skillet over medium heat. Add the shallot and cook, stirring occasionally until slightly softened, about 2 minutes, and then add Arborio rice. Toast the rice, about 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, until the rice to get starchy and the stock gets absorbed into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice just tender, about 25 minutes.
- Dice the chicken into bite size pieces. Stir the chicken into the rice along with the peas and Parmesan and mascarpone cheese; season with salt and pepper to taste. Serve immediately.
Claudia Sidoti is a seasoned recipe developer whose work can be seen in national magazines and online, most recently she lead the Test Kitchens at Food Network. She lives in New York City and has raised three fantastic children. Cooking and eating together is the key ingredient that keeps her family connected, no matter how busy life can be.